Ingredients
| Quantity | Measure | Ingredients | Description |
| 2 | Whole | Cardamoms | For powdering (inside seeds) |
| 2 | Medium | Chillies, Green | For slicing |
| 5 | Large | Chillies, Red Dry | For powdering |
| 6 | Nos | Cloves (spice) | For powdering |
| Few | Coriander Leaves (Kothmeer) | For slicing | |
| 1 | Tablespoon | Coriander/Dhania | For powdering |
| 4 | Flakes | Garlic | For slicing |
| 2 | Tablespoon | Ghee | |
| 1 | Inch | Ginger | For slicing |
| 1 | Teaspoon | Jeera/Cumin Seeds | For powdering |
| 1 | Teaspoon | Mustard Seed | |
| 1 | Large | Onion | For slicing |
| 1 | Large | Pomfret - Black (Halwa) | |
| As Required | Salt | to taste | |
| 2 | Medium | Tomatoes | For slicing |
| 1 | Inch | Turmeric/Haldi | For powdering |
| 2 | Tablespoon | Vinegar |
Method
Clean, cut and wash the fish. Be sure to remove all the scales.
On a tawa roast the dry masala and powder fine.
Slice the green masala. Warm ghee and add green masala, when soft add powdered masala, vinegar and salt.
Separately boil the fish and when boiled, add fish. to the fried masala.
Simmer till fish is cooked on a slow fire.
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